The Golden Rule of Coffee the basic knowledge of making Coffee

The difference in coffee quality can be felt in just a sip. How do we know if a cup of coffee is good?

Capacity:

Espresso coffee is distilled from coffee powder, the best capacity is 25-30ml, and contained in white porcelain conical cup. Too large a cup will speed up coffee cooling. Less distilled is more concentrated; too much distilled is less pure and tastes closer to American coffee.

Appearance:

The reddish brown foam on the surface of espresso coffee is also called coffee grease, and this layer of grease can explain the quality of coffee to a large extent. The foam of a good coffee should be thick, smooth, shiny, and full of the aroma of coffee fat. Foam color should not be too dark or too light, light color indicates that hot water and coffee powder contact speed is too fast, taste concentration is insufficient; too dark brown indicates that the speed is too slow, will aggravate the bitter taste of coffee. The fat should be thick enough to cover the underlying coffee, thick and firm, and can be pushed with a coffee spoon.

The milk used in cappuccino should be steamed and frothed, and the foam sinks to the bottom of the cup and floats to the top of the cup. Also, when you dip the coffee spoon into the bottom of the cup, you should be able to see the layered sediment formed by the espresso.

Latte comes in three layers from top to bottom: 1 cm thick foam, hot milk, and espresso poured through the milk and foam into the bottom of the cup.

The smell of success:

A truly premium Italian concentrate with an extremely attractive aroma. You can smell the sourness and sourness of fresh fruit, a slight bitterness, and sometimes a hint of spice and woody aromas. Old, low-quality or pre-ground coffee beans will only result in a lack of flavor in the final finished coffee.

Temperature:

Espresso brewed at 75-85 ° C; cups preheated to 40-45 ° C. Distillation temperature is too high coffee oil is burned, coffee taste bitter; temperature is too low aroma can not be fully released. Espresso should be consumed within 2 minutes of completion of distillation.

Taste:

The ultimate test, of course, is taste. Italian concentrate has intense aromas and fruity aromas, a rich taste like melted chocolate, and a long finish. Only on the basis of this quality espresso will you be able to better choose other coffee flavors you like.